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“Pancakes are a delicious weekend breakfast classic, but did you know they're even better when made from scratch? <br> We've hidden some vitamins by using half whole wheat or barley flour, but if you don't have any, a half cup of white flour will do instead. <br> If blueberries aren't your thing, try small slices of apple, chunks of banana, sliced strawberries, or even chocolate chips in your pancakes instead. <br> Top with Food Works Berry Syrup or maple (the real stuff is great!) <br> PROTIP: Try pouring pancake batter into a metal (NOT plastic) cookie cutter pressed on the frying pan for fun shapes. Oil or butter up the cookie cutter first. <br> PROTIP2: Freeze cooked pancakes in a ziplock. They can be heated in the toaster later on.”

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Directions

Mix all dry ingredients together into a large bowl.

Meanwhile, mix all the wet ingredients into another bowl.

Add the dry ingredients into the wet, thoroughly mix. If batter is very thick and won't drip off spoon, add a tiny bit more water. If batter is too thin and dribbles easily off the spoon, add more flour. Mix again.

Add the blueberries.

Very gently mix blueberries inches For batter that isn't so blue, toss your berries in a bit of flour before adding. This locks in the juice during cooking.

Spoon some of the batter into the pan, forming circles about as big as the palm of your hand. Fill the pan with circles, but try not to touch them together. If they get stuck together, cook them for a moment, then separate.

Cook until top side is dry (not shiny) and bubbles begin to form.

Check bottom side for doneness (just turning golden brown) and flip when ready. Flip pancakes towards the centre of the pan so they don't fall on the floor. If your pancake lands on another, cook for 10 seconds before relocating it. Do not press pancakes flat with a spatula or they won't be fluffy.

Cook other side until brown, store hot between two plates or bowls to keep warm before serving.